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Stormmee

this sounds excellent, Lee
" > wrote in message
...
> Stormmee wrote:
>> would appreciate the batter recipe, Lee
>
> I thought that might happen.
>
> Its from Vongerichten's recipe for Skate Wing with Ginger-Garlic-Black
> Bean Crumbs, which is really great, and maybe one day soon I'll type out
> the whole thing. Its in his book 'Asian Flavors of Jean-Georges'. Here's
> the tempura batter recipe:
>
> INGREDIENTS
> 1 cup plus 2 TB rice flour
> 1/4 tsp baking soda
> 1/4 tsp baking powder
> 2 tsp sherry vinegar
> 2 tsp sesame oil
> 1 1/2 tsp grape seed, corn, or other neutral oil
> 3/4 tsp salt (sea or kosher)
> 3/4 cup cold water
>
> METHOD
> Mix the vinegar, oils, salt and water together in a large mixing bowl.
> Sift together the flour, baking soda, and baking powder, then add them to
> the mixing bowl and stir gently until the mixture is smooth.
>
> Heat your oil (peanut is good) to 400f.
>
> Pat your fish dry, then dredge it in some rice flour (not listed above).
> Shake off the excess, then dip it in the batter, and shake off the excess
> again.
>
> Lower into oil and fry until golden, turning occaisionally. Don't crowd
> the pan, drain on paper towels, and sprinkle with salt and white pepper.
>
>
> I did this with skate, cod, and whiting, and its always great. I used
> glutinous and non-glutinous rice flour, and I'm not sure which is best.
>
> If you try it, please come back with a report?
>
> Cheers,
>
> ian
>
>
>
>>
>>
>> " > wrote in message
>> news
>>> Sqwertz wrote:
>>>> On Sun, 13 Sep 2009 14:51:34 -0600, Christine Dabney wrote:
>>>>
>>>>> On Sun, 13 Sep 2009 15:40:37 -0500, Sqwertz >
>>>>> wrote:
>>>>>
>>>>>> I think I'm going to switch away from using the rice flour in the
>>>>>> slurry and going back to draining my marinated wings well, then
>>>>>> shake in a bag with glutinous rice flour to coat. Then allow to set
>>>>>> for 10-15 minutes. I can see why a street vendor would do it the
>>>>>> other way.
>>>>> To get glutinous rice flour, do you have to grind the rice yourself? I
>>>>> can get rice flour in bags, but have no idea of what kind it is.
>>>> I buy it in 1-lb bags. Looks like: http://importfood.com/fger1601.html
>>>>
>>>> It's always clearly marked as glutinous, unlike many Asian imports.
>>>>
>>>>> And does the glutinous rice flour provide a crispier coating?
>>>> It's all I've ever used. It makes a very crisp coating. Better
>>>> than any cornstarch or wheat flour. I would think the extra
>>>> starch/gluten would be better than regular rice flour, but I've
>>>> never tried regular rice flour.
>>>>
>>>>> I ask, because I have fixed Pim's (of Chez Pim) Thai fried chicken on
>>>>> 2 occasions. Each time, I wasn't quite satisfied with the coating...
>>>>> She coats with rice flour after marinating, and then fries...
>>>> I think rice flour is pretty common in all Asian restaurants and
>>>> everything is as crispy as I could expect. It also tends to keep it
>>>> crispiness longer.
>>> I have used a Jean-Gorges Vongerichten recipe for deep-fried fish that
>>> uses a rice flour batter - its mixed with some sesame oil, wine vinegar
>>> and other items that don't come to mind, but the point is that the
>>> batter is the best fish batter I ever made, and I wouldn't deep fry fish
>>> any other way now.
>>>
>>> With the good weather coming to an end, there won't be much more
>>> deep-frying of fish, since that is solely an outdoor activity!
>>>
>>> Ian
>>>
>>>
>>